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U06 PM-1 > Study Guide 6-3-2 > Flashcards

Study Guide 6-3-2 Flashcards

1
Q

multiuse characteristics food service facility not allowing migration of what?

A 
deleterious substance 
impart colors 
odors
taste to food
under normal use conditions
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2
Q

under normal use conditions shall be?

A
  • safe
  • durable, corrosion-resistant, nonabsorbent
  • sufficient in weight, thickness to withstand repeated ware washing
  • finished to have smooth, easily cleanable surface
  • RESISTANT to PITTING, CHIPPING, CRAZING, SCRATCHING, SCORING, DISTORTION, DECOMPOSITION
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3
Q

What are Cast iron, use limitation?

A
  • used as surface for cooking

- used utensils serving food if ONLY AS PART of UNINTERRUPTED PROCESS from cooking through service

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4
Q

What are Lead, use limitations?

A
  • Solder lead must be less than 0.2
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5
Q

what are copper, use limitations?

A
  • not be used in contact w/t food that has pH below 6

due to cause corrosion

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6
Q

approved as food contact surfaces?

A

Stainless steel

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7
Q

nonfood- contact surfaces of equipment that are exposed to splash, spillage, or other soiling or frequent cleaning constructed of what?

A

constructed of corrosion - resistant, nonabsorbent and smooth material

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8
Q

what DOD manual is used for design and construction?

A

DOD Criteria Construction Manual

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9
Q

equipment and utensils designed and constructed to what?

A

to be durable and to retain their characteristic qualities under normal use conditions

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10
Q

food temp measuring devices may not have sensors or stems constructed of what?

A

glass, except if it is encased in shatterproof coating

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11
Q

sealing compounds capable of withstanding what?

A

full range of operating temp (hot/cold) without cracking or unsealing

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12
Q

sealing compounds material or equipment shall be physically what?

A

secured before compounds are applied

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13
Q

food contact surfaces should be free of?

A

breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections

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14
Q

clean in place equipment cleaning and sanitizing solution should?

A

circulate throughout a fixed system and contact all interior food-contact surfaces

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15
Q

clean in place equipment system should be?

A

self draining or capable of being completely drained

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16
Q

clean in place equipment (CIP) not designed to disassemble for cleaning shall be?

A

designed with inspection access points

17
Q

thermometers scaled only in Celsius or dually scaled accurate to + or - ?

A

1 degree C

18
Q

thermometers scaled only in Fahrenheit shall be accurate + or - ?

A

2 degrees F

19
Q

temp devices, ambient air and water scaled in Celsius or dually scaled, designed to be?

A

easily readable and accurate + or - 1.5 C intended range of use

20
Q

devices scaled only in F shall be accurate to?

A

+ or - 3 F in intended range use

21
Q

ventilation is use to remove what?

A 
dust
grease 
humidity 
heat 
smoke 
odor
22
Q

temp measuring devices located to measure the air temp in the what parts?

A

warmest of mechanically refrigerated unit

in coolest part of a hot food storage unit

23
Q

temperature measuring devices designed to be what?

A

easily readable

24
Q

NAVSUP PUB 533

A

Shipboard Food Equipment Catalog

25
Q

manual ware washing, sink compartment requirements

A

sink with 3 compartments provided for manually washing

26
Q

who approves use of 2 compartment sink?

A

the regulatory authority

27
Q

use detergent - sanitizer to sanitize and apply the detergent - sanitizer in accordance with what?

A

manufacturers label instructions

28
Q

two compartment sink may not be used for ware washing operations where what solutions are used?

A

cleaning and sanitizing for continuous or intermittent flow

29
Q

temperature measuring devices, manual ware washing - provided and readily accessible for frequently measuring what?

A

washing and sanitizing temps

30
Q

what shall be provided and used any time a chemical sanitizer is used?

A

a test kit or other devices that accurately measures concentration

31
Q

counter mounted or table mounted equipment not easily movable should be elevated on legs that provide at least?

A

4 inches clearance between floor and equipment

32
Q

fixed equipment, elevation or sealing floor mounted equipment that is not easily movable shall be?

A

sealed to the floor or elevated on legs that provide at least 6 inches clearance between floor and equipment

33
Q

who may authorize continued use of foodservice equipment or utensils do not meet NSF International standards?

A

Regulatory authority

34
Q

ware washing sink may not be used for what?

A

handwashing

U06 PM-1 (15 decks)

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